Paneer Masala

Paneer Masala  (no added ginger – garlic paste) – A tasty and  less spicy curry. Best with Indian breads / pulao / rice ..

Serves: 2

Ingredients

For the onion paste:

1 tablespoon oil

1 onion (big size), roughly chopped

Heat oil in a pan on medium heat. Add chopped onions and fry until golden color. Switch off the heat. Keep aside to cool until room temperature  and then make a smooth paste in a small mixer. Do not add water when making paste. Keep aside.

Other ingredients

1 tablespoon oil

1 onion, thinly sliced

¾ teaspoon red chilli powder

½ teaspoon turmeric powder

1 ¼ teaspoon coriander powder

Fried onion paste

2 tablespoon tomato puree (or in a bowl, boil 2 tomatoes with 1/4 cup / 50 ml water for 10 minutes. Keep aside to cool  until normal temperature. Gently remove the skin of the tomatoes and then make a smooth paste in a small mixer bowl (along with water, then it ‘ll be very creamy) or Microwave method – In a microwave safe bowl, boil 2 tomatoes (poke tomatoes) with ¼ cup water/ 50 ml water for 4 minutes on high power (750 W). Keep aside to cool until normal temperature. Gently remove skin and make a smooth paste in a small mixer bowl (along with water)

200 g paneer (cottage cheese), cut into desired shape and size or cubes

¾ teaspoon salt (or to taste)

¾ cup water (150 - 175 ml)

2 teaspoon fresh cream

1 tablespoon chopped coriander leaves

Method

Dilute red chilli powder, coriander powder and turmeric powder in 2 tablespoon water and make a smooth paste (spice mix).

Heat oil in a pan / karahi. Add sliced onion and fry on a medium to low heat until golden color.

Add diluted spice mix and gently fry on a low heat for 1 minute until the raw smell disappears / well combined with other ingredients.

Add tomato puree and  fried onion paste. Stir well continuously for 2 – 3 minutes until well combined with other ingredients.

Add  salt to taste and ¾ cup water. Gravy won't be tasty if it's more than 1 cup water. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 10 minutes until  it boils well / the gravy slightly thickens.

At this stage, add paneer cubes. Mix well. Cover again and cook on a medium for 5 minutes until done / paneer softens (paneer cooks very fast).

 Switch off the heat. Now add 2 teaspoon fresh cream and chopped coriander leaves. Mix well. Creamy paneer masala is ready now. Serve  hot with rotis / naan / parathas / pulao .. Consume immediately.